Chocolate-Sour Cream Cupcakes
6.2g
Net Carbs
8.6g
Protein
11.7g
Fat
2.1g
Fiber
166
Calories
Cooking tip: We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.
Ingredients:
- 8 ounces Sour Cream (Cultured)
- 1 1/3 cups Whole Grain Soy Flour
- 1 teaspoon Baking Powder (Straight Phosphate, Double Acting)
- 2 teaspoons Vanilla Extract
- 1/4 teaspoon Salt
- 1/4 cup Tap Water
- 1 1/4 cups Sucralose Based Sweetener (Sugar Substitute)
- 1/3 cup Cocoa Powder (Unsweetened)
- 6 large Eggs (Whole)
- 2 tablespoons Vegetable Oil
Directions:
- Preheat oven to 350°F. Grease a 12-cup muffin pan with oil spray.
- In a large bowl, combine soy flour, sugar substitute, cocoa powder, baking powder and salt. Blend to combine.
- In another large bowl, whisk together eggs, sour cream, water, oil, vanilla. Add wet ingredients to dry ingredient, mixing with a wooden spoon until just combined.
- Divide batter in prepared muffin pan and bake 15 to 20 minutes, until toothpick inserted in center of a cupcake comes out clean. Cool cupcakes in pan for 5 minutes. Using a thin metal spatula, loosen and remove the cupcakes and place them on a wire rack to cool completely.
For an easier way to remove the cupcakes add paper cupcake liners to the pan.
